Crock Pot Adobo Braised Beef
Crock Pot Adobo Braised Beef with smoky ancho and pasilla chiles, tangy citrus, and a hint of cumin for a rich, flavorful experience. Garnished with queso fresco and fresh cilantro.
Ingredients
Main Ingredients
- 3 dried ancho chiles stemmed
- 4 dried pasilla chiles stemmed
- 3/4 cup salsa verde
- 1/2 cup orange juice
- 1/4 cup lime juice from 2 limes
- 4 tablespoons packed brown sugar
- 2 teaspoons ground cumin
- 2 garlic cloves
- 2 teaspoons table salt divided
- 2 teaspoons dried oregano
- 2 teaspoons pepper divided
- 2.5 pounds boneless beef chuck-eye roast trimmed and cut into 1-inch pieces
To Serve
- 12 8-inch flour tortillas, warmed
- 4 ounces queso fresco crumbled (1 cup)
- 1/2 cup coarsely chopped fresh cilantro
Instructions
- Cut ancho and pasilla chiles into 1-inch pieces, toast in a skillet over medium heat until fragrant, about 5 mins.
- Soak toasted chiles in hot water for 5 mins, then drain.
- Blend salsa verde, orange juice, lime juice, sugar, cumin, garlic, oregano, 1 tsp salt, 1 tsp pepper, and softened chiles until smooth, about 1-2 mins. Pour into slow cooker.
- Season beef with remaining salt and pepper, add to slow cooker, and stir to coat with adobo sauce.
- Cover and cook on high for 4-5 hours or on low for 6-8 hours, until beef is tender.
- Serve with warm tortillas, crumbled queso fresco, and chopped cilantro.